Keto Classic Meatballs with Tomato Sauce

Indulge in the savory goodness of Keto Classic Meatballs with Tomato Sauce, a low-carb twist on an Italian favorite that’s perfect for keeping your keto lifestyle on track without compromising on flavor! These tender, homemade meatballs combine juicy ground beef and pork with almond flour, Parmesan cheese, and aromatic Italian herbs for the ultimate melt-in-your-mouth experience. Sear them to golden perfection, then simmer in a rich, tangy tomato passata sauce infused with garlic, onion, and a splash of red wine vinegar for an irresistible depth of flavor. Ready in just 50 minutes, this easy keto recipe is a hearty, gluten-free dish that’s ideal for weeknight dinners or meal prep. Serve over zucchini noodles, cauliflower rice, or enjoy them on their own, topped with extra Parmesan for a satisfying, keto-friendly feast everyone will love!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Ground beef
• 250 grams Ground pork
• 50 grams Parmesan cheese, grated
• 60 grams Almond flour
• 1 large Egg
• 3 cloves Garlic, minced
• 2 teaspoons Italian seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 400 grams Tomato passata
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 1 small Onion, finely chopped
• 1 tablespoon Red wine vinegar
• 1 teaspoon Erythritol sweetener (optional)

Directions

Step 1

In a large bowl, combine the ground beef, ground pork, Parmesan cheese, almond flour, egg, minced garlic, Italian seasoning, salt, and black pepper.

Step 2

Use your hands to mix the ingredients together until well combined, being careful not to overmix as this can make the meatballs tough.

Step 3

Preheat the oven to 200°C (390°F).

Step 4

Form the mixture into meatballs, about the size of a golf ball, and place them on a baking sheet lined with parchment paper.

Step 5

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add meatballs in batches, searing them on all sides until browned, about 5 minutes total per batch (they do not need to be cooked through).

Step 6

Once all the meatballs are browned, transfer them to the baking sheet and bake in the preheated oven for 10-15 minutes, or until cooked through.

Step 7

Meanwhile, in the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion until soft and translucent, about 3 minutes.

Step 8

Add the tomato passata to the skillet along with the dried basil, dried oregano, red wine vinegar, and erythritol sweetener (if using). Stir to combine.

Step 9

Simmer the sauce over low heat, stirring occasionally, for about 10 minutes.

Step 10

Once the meatballs are cooked through, add them to the tomato sauce and gently stir to coat them in the sauce.

Step 11

Serve the meatballs hot, garnished with additional Parmesan cheese if desired.

Nutrition Facts

Serving size	(1449.3g)

Amount per serving	% Daily Value*
Calories	2925.0

Total Fat 222.4g	0%
Saturated Fat 73.4g	0%
Polyunsaturated Fat 4.6g
Cholesterol 826.4mg	0%
Sodium 3831.9mg	0%
Total Carbohydrate 49.4g	0%
Dietary Fiber 14.0g	0%
Total Sugars 22.1g
Protein 195.6g	0%

Vitamin D 53.8IU	0%
Calcium 949.8mg	0%
Iron 17.2mg	0%
Potassium 2389.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.1%

Protein: 26.2%

Carbs: 6.6%